No Bake Strawberry Dessert

(Courtesy of Taste of Home)

Ingredients:
1 loaf (10 1/2 oz.) angel food cake, cut into 1 inch cubes
2 pkgs. (.3 oz. each) sugar-free strawberry gelatin
2 c. boiling water
1 pkg. (20 oz.) frozen unsweetened whole strawberries, thawed
2 c. cold 1% milk
1 pkg. (1 oz.) sugar-free instant vanilla pudding mix
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed
Chopped fresh strawberries, optional


Directions:
Arrange cake cubes in a single layer in a 9x13 dish.  In a bowl, dissolve gelatin in boiling water; stir in strawberries.  Pour over cake and gently press cake down.  Refrigerate until set, about 1 hour.


In a large bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.


Spoon over gelatin layer.  Spread with whipped topping.  Refrigerate until serving.  Garnish with chopped fresh strawberries if desired.

Mini Sausage Quiches

(Courtesy of Taste of Home)

Ingredients:
1/2 lb. hot Italian sausage, casings removed
2 Tbsp. dried minced onion
2 Tbsp. minced chives
1 tube (8 oz.) refrigerated crescent rolls
4 eggs, lightly beaten
2 c. (8 oz.) shredded Swiss cheese
1 c. (8 oz.) 4% cottage cheese
1/3 c. grated Parmesan cheese
Paprika


Directions:
In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain.  Stir in chives.


On a lightly floured surface, unroll crescent dough into one long rectangle; seal seams and perforations.  Cut into 48 pieces.  Press onto the bottom and up the sides of greased miniature muffin cups.


Fill each with about 2 tsp. sausage mixture.  In a large bowl, combine the eggs and cheeses.  Spoon 2 tsp. over sausage mixture.  Sprinkle with paprika.


Bake at 375 degrees for 20-25 minutes or until a knife inserted in the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.  Refrigerate leftovers.

Chicken Noodle Soup

(Courtesy of Better Homes and Gardens)

Ingredients:
4 1/2 c. chicken broth
1 c. chopped onion (1 large)
1 c. sliced carrots (2 medium)
1 c. sliced celery (2 stalks)
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1 bay leaf
1 1/2 c. dried medium egg noodles
2 c chopped cooked chicken or turkey


Directions:
In a 3 quart saucepan, combine broth, onion, carrot, celery, basil, oregano, pepper and bay leaf.  Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.  Stir in uncooked noodles.  Return to boiling; reduce heat.  Simmer, covered, for 8-10 minutes or until noodles are tender but still firm and vegetables are just tender.  Discard bay leaf.  Stir in chicken; heat through.  To serve, ladle soup into bowls.

Baked Ravioli and Sausage

(Courtesy of Mr Food)

Ingredients:
1 lb. bulk hot Italian sausage
2 (28 oz. each) jars spaghetti sauce
1 (25 oz.) pkg. frozen cheese ravioli (if using thawed, reduce cooking time by about 10 minutes)
1 (7 oz.) can sliced mushrooms, drained
1 c. (4 oz.) shredded mozzarella cheese


Directions:
Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.


Brown the sausage in a large skillet over medium-high heat for 8-10 minutes, until no pink remains, crumbling the sausage as it cooks.  Drain off excess liquid and place sausage in a large bowl.  Add spaghetti sauce, ravioli and mushrooms; mix well.


Place in prepared baking dish and sprinkle with cheese.  Cover tightly with foil and bake 45 minutes.  Remove foil and bake 5-10 minutes more, or until heated through and cheese is golden.

http://www.mrfood.com/Casseroles/Baked-Ravioli-and-Sausage-255

Chocolate Quesadillas

(Courtesy of Guy Fieri)

Ingredients:
4 flour tortillas (8 inch in diameter)
2 Tbsp. unsalted butter, room temperature
4 oz. white chocolate, broken into 1 inch squares
4 oz. dark chocolate, broken into 1 inch squares
3 tsp. cocoa chili powder (see below)
4 scoops vanilla ice cream, for service
2 Tbsp. dark chocolate sauce, for garnish
COCOA CHILI POWDER:
2 tsp. unsweetened cocoa powder
1/2 tsp. chipotle chili powder
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper
Pinch salt

Directions:
For cocoa chili powder, add all ingredients to a small bowl and combine well.  Set aside.

For quesadillas, heat a large nonstick skillet or cast iron griddle over medium-high heat.  Spread 1 side of each tortilla with butter.  Lay 2 tortillas in the pan, buttered side down and top each with half of the chocolate in a random order of varieties.  Sprinkle each with 1 tsp. cocoa chili powder and cover with the remaining tortillas, buttered side up.  Let cook until the chocolate starts to melt, about 3-4 minutes.

Remove from heat to a cutting board, let rest for 3-4 minutes, then cut each into four quarters.  To plate, put 1 scoop of the ice cream into each serving dish, add 2 pieces of quesadilla and then drizzle with the dark chocolate sauce.  Dust each dish evenly with remaining 1 tsp. of the cocoa chili powder.  Serve immediately.

Root Beer Baked Beans

(Courtesy of Aarti Sequeira)

Ingredients:
4 slices bacon, cut into 1 inch pieces
1 large white onion, finely diced
2 garlic cloves, minced
1 Tbsp. minced fresh ginger
2 Tbsp. tomato paste
1 (12 oz.) bottle root beer
2 tsp. apple cider vinegar
2 tsp. molasses
1 Tbsp. grainy mustard
Hefty pinch red pepper flakes
1/4 tsp. garam masala, store bought or homemade (recipe follows)
2 (14 oz. each) cans cannellini beans (white kidney beans), rinsed and drained
Kosher salt and freshly ground black pepper

Directions:
Preheat oven to 400 degrees.

Set a medium oven-safe pot over moderate heat and add bacon.  Cook until most of the fat is rendered out and the bacon is crisp.  Prepare a plate with paper towels, and using a slotted spoon, remove the bacon from the pot to the plate.  Set about a quarter of the bacon aside for a garnish.

Add the onions, garlic and ginger to the pot, and saute until soft and golden.  Add the tomato paste and cook until the tomato paste deepens in color, about another minute.

Next, add the root beer, cider vinegar, molasses, grainy mustard, red pepper flakes and garam masala.  Stir to combine.  Then add the beans and bacon.  Gently stir so the beans do not lose their shape.  Taste for salt and pepper, then pop into the oven, uncovered, until the mixture thickens, about 30 minutes.  Remove the beans from the oven, let it cool slightly, then sprinkle with reserved bacon and serve.

Garam Masala:
Ingredients:
3 large cinnamon sticks
3 Tbsp. whole cloves
1/4 c. green caradmom pods, shelled, husks discarded (about 2 Tbsp. seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 Tbsp. seeds), optional

Directions:
Combine the cinnamon sticks, cloves, and seeds into a spice grinder or coffee grinder and grind until fine.  Store the spice mix in an airtight container away from direct sunlight.

Mini Corn Dogs

(Courtesy of Paula Deen)

Ingredients:
Vegetable oil, for frying
1/4 c. cornstarch
1 (16 oz.) pkg. beef hot dogs, each cut crosswise into 3 pieces
1 1/2 c. self-rising cornmeal
1/2 c. all-purpose flour
3 Tbsp. sugar
1 1/4 c. buttermilk
40 (6 inch) wooden skewers, soaked in water for 30 minutes

Directions:
In a large Dutch oven, pour the vegetable oil to a depth of 4 inches.  Heat the oil to 350 degrees. 
Place the cornstarch in a small bowl.  Place 1 hot dog piece on the end of each skewer.  Dredge the hot dogs in cornstarch, gently tapping off the excess.

In a large bowl, combine the cornmeal mix, flour and sugar.  Add the buttermilk, whisking until smooth.

Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog.  Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil.  Fry until golden brown, 2-3 minutes.  Drain on paper towels.  Repeat the procedure with remaining skewered hot dogs and cornmeal batter.

Homemade Granola

(Courtesy of Family Circle)

Ingredients:
2 c. rolled oats
3/4 c. raisins
1/2 c. sliced almonds
1/2 c. hulled pumpkin seeds (pepitas)
1/2 c. agave syrup
2 Tbsp. unsalted butter
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice

Directions:
Heat oven to 325 degrees.  Combine oats, raisins, almonds and pumpkin seeds in a large bowl. 

Combine agave syrup, butter, salt, cinnamon and allspice in a small saucepan.  Heat over low heat until butter is melted, about 3 minutes.  Whisk to blend, then pour over oat mixture in bowl.  Stir to evenly coat pieces.

Spread mixture onto one large or two smaller rimmed baking sheets.  Bake for 15 minutes.  Stir and rotate pans (if using more than one).  Bake an additional 15 minutes until mixture is golden.  Transfer from pan to bowl or canister.  Serve with fruit and milk or over yogurt.

Cheesecake Phyllo Cups

(Courtesy of Taste of Home)

Ingredients:
4 oz. reduced-fat cream cheese
1/2 c. reduced-fat sour cream
Sugar substitute equivalent to 2 Tbsp. sugar
1 tsp. vanilla extract
2 pkgs. (2.1 oz. each) frozen miniature phyllo tart shells, thawed
1 can (11 oz.) mandrin orange slices
1 kiwi, peeled, sliced and cut into quarters

Directions:
In a large bowl, beat the cream cheese, sour cream, sugar substitute and vanilla until smooth.

Pipe or spoon into phyllo shells.  Top each with an orange segment and a kiwi piece.  Refrigerate until serving.

Note~ Each cup equals 46 calories, 2 g. fat, 4 mg. cholesterol, 29 mg. sodium, 5 g. carbohydrate, trace fiber and 1 g. protein.  Also this is diabetic friendly due to using the sugar substitute.

Ham and Corn Souffle

(Courtesy of Taste of Home)

Ingredients:
4 egg whites
2 tsp. dry bread crumbs
1 1/2 c. frozen corn, thawed
2 green onions, thinly sliced
2/3 c. diced fully cooked lean ham
1/4 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 c. fat-free milk
1/2 c. shredded reduced-fat sharp cheddar cheese
2 egg yolks
1/2 tsp. cream of tartar

Directions:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.  Coat a 1 1/2 qt. baking dish with cooking spray and lightly sprinkle with bread crumbs; set aside.

In a large nonstick skillet coated with cooking spray, cook corn and onions until tender.  Remove from the heat; stir in ham and set aside.

In a small saucepan, combine the flour, salt and cayenne; gradually whisk in milk until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cheese until melted.  Transfer to a large bowl; stir in corn mixture.  Stir a small amount of the hot mixture into egg yolks; return all to the bowl, stirring constantly.  Cool slightly.

Add cream of tartar to egg whites; beat until stiff peaks form.  With a spatual, fold a fourth of the egg whites into the milk mixture until no white streaks remain.  Fold in remaining egg whites until combined.

Transfer to prepared dish.  Bake at 325 degrees for 50-55 minutes or until top is puffed and center appears set.  Serve immediately.

Whole-Grain Waffle Mix

(Courtesy of Taste of Home)

4 c. whole wheat flour
2 c. all-purpose flour
1 c. toasted wheat germ
1 c. toasted oat bran
1 c. buttermilk blend powder (by the powdered milk in the grocery store)
3 Tbsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. water
2 Tbsp. canola oil
2 Tbsp. honey

Directions:
In a large bowl, combine the first 8 ingredients.  You can store this in an airtight container for up to 6 months.

To prepare waffles: place 2 c. waffle mix in a bowl.  Combine the eggs, water, oil and honey; stir into waffle mix just until moistened.  Bake in a preheated waffle iron according to manufacturers' directions until golden brown.

Chocolate Chip Cookie Dough Brownies

(Courtesy of Betty Crocker)

 

Ingredients:

1 box brownie mix with chocolate syrup pouch

1/3 c. vegetable oil

1/4 c. water

3 eggs, divided

1 pouch (1 lb. 1.5 oz.) chocolate chip cookie mix

1/2 c. butter or margarine, softened

1 container chocolate frosting

 

Directions:

Heat oven to 350 degrees.  Spray bottom of 9x13 pan with cooking spray, or grease with shortening.  Make brownie mix as directed on box, using oil, water and 2 eggs.  Spread in pan.

 

Make cookie mix as directed on pouch, using butter and 1 egg.  Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

 

Bake 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.  Cool on cooling rack for 30 minutes.  Frost with frosting. 

Grilled Greek Chicken Salad

(Courtesy of Diabetic Living)

 

Ingredients:

4 skinless boneless chicken breast halves (1 1/4- 1 1/2 lb. total)

1 Tbsp. lemon juice

1 Tbsp. olive oil

1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed

2 cloves garlic, minced

1/4 tsp. ground black pepper

3 medium cucumbers, seeded and coarsely chopped

2 medium red and/or yellow tomatoes, coarsely chopped

1/2 c. sliced red onion

Mix salad greens (optional)

1/3 bottled reduced-calorie creamy cucumber salad dressing

1/2 c. crumbled feta cheese (2 oz.)

1/4 c. pitted kalamata olives or ripe olives

 

Directions:

Place chicken in a resealable plastic bag set in a shallow dish.  For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic and pepper.  Pour over chicken.  Seal bag; turn to coat chicken.  Marinate in the refrigerator for 4-24 hours, turning bag occasionally.

 

Meanwhile, in a medium bowl, toss together cucumbers, tomatoes and red onion.

 

Drain chicken, discarding marinade.  Place chicken on the rack of an uncovered grill directly over medium coals.  Grill for 12-15 mintues or until tender and no longer pink (170 degrees), turning once.

 

Transfer chicken to a cutting board; cut into bite-size pieces.  Toss with cucumber mixture.  If desired, serve on salad greens.  Drizzle salad dressing over.  Sprinkle with feta cheese and olives.

Banana Bars with Butter-Rum Frosting

(Courtesy of Better Homes and Gardens)

 

Ingredients:

1/2 c. butter or margarine

1 1/3 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 egg

1 c. mashed bananas (about 3 medium)

1/2 c. sour cream

1 tsp. vanilla

2 c. all-purpose flour

3/4 c. toasted chopped almonds

Nutmeg

FROSTING:

3 Tbsp. butter, softened

3 c. powdered sugar

1 Tbsp. rum

1 tsp. vanilla

Milk

 

Directions:

Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.  Add sugar, baking powder, baking soda and salt; beat until combined, scraping sides of bowl occasionally.  Beat in the egg, mashed bananas, sour cream and vanilla until combined.  Beat in as much flour as you can with the mixer.  Stir in remaining flour and almonds with a wooden spoon.

 

Pout the batter into a greased 10x15 inch baking pan, spreading evenly.  Bake in a 350 degree oven for about 25 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool in the pan on a wire rack.

 

In a medium bowl, beat 3 Tbsp. softened butter on medium speed of an electric mixer for 30 seconds.  Gradually beat in 1 1/2 c. powdered sugar.  Beat in 1 Tbsp. rum and 1 tsp. vanilla.  Beat 1 1/2 c. powdered sugar and enough milk to make frosting a spreading consistency.

 

Spread with Butter-Rum frosting.  Cut into bars.  Just before serving, sprinkle with grated nutmeg, if desired.

 

Sour Cream Coffee Cake

(Courtesy of Mr Food)

Ingredients:
1 c. chopped walnuts
1/3 c. sugar
2 tsp. ground cinnamon
1 (18 1/4 oz.) pkg. yellow cake mix
1 c. sour cream
1 c. water
2 eggs

Directions:
Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.

In a medium bowl, combine walnuts, sugar and cinnamon; mix well and set aside.

In a large bowl, beat cake mix, sour cream, water and eggs until combined.  Spread half the batter in prepared baking dish, sprinkle with half of the nut mixture, then repeat layers.

Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool slightly then cut into squares and serve warm, or allow to cool completely before serving.

http://www.mrfood.com/Cakes/Sour-Cream-Coffee-Cake-1736

Parmesan Herb Chicken

(Courtesy of Taste of Home)

 

Ingredients:
2 c. grated Parmesan cheese
1/4 c. minced fresh parsley
2 Tbsp. dried oregano
2 tsp. paprika
1 tsp. salt
1 tsp. pepper
12 bone-in chicken breast halves
1 c. butter, melted


Directions:
In a shallow dish, combine the first 6 ingredients.  Dip chicken in butter, then coat with Parmesan mixture.  Place in 2 greased 15x10 inch baking pans.  Bake, uncovered, at 350 degrees for 40-45 minutes or until the juices run clear.

Simple White Bread

(Courtesy of Taste of Home)


Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
2 1/2 c. warm water (110-115 degrees)
1/2 c. nonfat dry milk powder
1/2 c. vegetable oil
2 Tbsp. sugar
1 Tbsp. salt
8 1/2-9 c. all-purpose flour
1 Tbsp. butter, melted


Directions:
In a large bowl, dissolve yeast in 1/2 c. of water.  Add the remaining water, dry milk powder, oil, sugar, salt and 3 c. flour.  Beat on medium speed for 3 minutes or until smooth.  Stir in enough remaining flour to form a soft dough.


Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.


Punch the dough down.  Divide in half; shape into 2 loaves.  Place into 2 greased 9x5 loaf pans.  Cover and let rise until doubled, about 1 hour.


Bake at 375 degrees for 35 minutes or until golden brown.  Remove from pans to cool on wire racks.  Brush with butter.

Quick Herb Bread

(Courtesy of Taste of Home)

 

Ingredients:
3 c. all-purpose flour
3 Tbsp. sugar
1 Tbsp. baking powder
1 Tbsp. caraway seeds
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. ground nutmeg
1 egg
1 c. milk
1/2 c. vegetable oil


Directions:
In a large bowl, combine the flour, sugar, baking powder, caraway seeds, salt, thyme and nutmeg.  In a small bowl, whisk the egg, milk and oil; stir into dry ingredients just until moistened.


Transfer to a 9x5 loaf pan coated with cooking spray.  Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Greek Tilapia

(Courtesy of Taste of Home)

 

Ingredients:
6 tilapia fillets (4 oz. each)
4 tsp. butter
1 egg
1 c. (4 oz.) crumbled tomato and basil feta cheese
1/3 c. fat-free milk
1/4 c. cayenne pepper
1 large tomato, seeded and chopped
1/4 c. chopped ripe olives
1/4 c. pine nuts, toasted
1 Tbsp. minced fresh parsley
1 Tbsp. lemon juice
1/8 tsp. pepper


Directions:
In a large skillet, brown fish in butter in batches.  Transfer to a 15x10 inch baking pan coated with cooking spray.


In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish.  Sprinkle with tomato, olives and pine nuts.  Bake, uncovered, at 425 degrees for 10-15 minutes or until fish flakes easily with a fork.


In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.

Ranch Dressing

(Courtesy of Clinton Kelly)

1 Tbsp. parsley, chopped
1 tsp. ground black pepper
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. dried thyme
1 c. mayonnaise
1/2 c. sour cream

Directions:
In a small bowl, combine all ingredients until well-blended.

Slam Dunk Punch

(Courtesy of Clinton Kelly)

Ingredients:
2 c. tequila
1 c. orange liqueur
1/2 gallon orange sherbert
2 liters ginger ale
6 oz. frozen orange juice concentrate (optional)
Orange slices for garnish

Directions:
Place sherbert and frozen orange juice concentrate in a punch bowl.  Allow to thaw for 10-15 minutes.

Stir in ginger ale, tequila and orange liqueur.  Garnish with the orange slices and serve.

Chocolate Freeze (Alcoholic)

(Courtesy of Clinton Kelly)

Ingredients:
1/4 c. milk
4 tsp. chocolate drink mix
2 c. vanilla ice cream
1 oz. coffee liqueur
1 oz. dark rum

Directions:
Combine all ingredients in a blender.  Blend on medium speed, stopping to stir several times with a long spoon, if necessary, to help the ingredients blend well.  Serve.

North Carolina House Ribs

(Courtesy of Sunny Anderson)

Ingredients:
1/2 c. kosher salt
8 c. water
3 lb. baby back pork ribs
2 c. cider vinegar
1/4 c. sugar
1 Tbsp. hot sauce
1 Tbsp. crushed red pepper flakes
1 Tbsp. plus 2 tsp. liquid smoke
1 tsp. Worcestershire sauce
Salt and freshly ground black pepper
1 c. beer, room temperature

Directions:
In a medium saucepan over medium-high heat, combine kosher salt and water and stir to combine and dissolve salt.  Remove brine from the heat and let cool to room temperature.  Cut 1/2 inch slits between bones on underside of the rib racks.  Place ribs in a large resealable bag set in a baking dish.  Pour in the salt brine, seal the bag and refrigerate for at least 5 hours or overnight.

Preheat oven to 275 degrees.  In a small saucepan, add the vinegar, sugar, hot sauce, red pepper flakes, 2 tsp. liquid smoke, Worcestershire sauce, salt and pepper, to taste.  Bring to a boil over medium heat.  Whisk until well-combined, then remove from the heat.  Reserve 1 c. of the mixture as dipping sauce and hold, covered, in the refrigerator until ready to serve.  Reserve remaining mixture to baste the ribs as they cook.

Remove ribs from the refrigerator and discard brine.  Pat ribs dry and transfer to a rimmed baking sheet lined with a wire rack.  Combine beer with 1 Tbsp. liquid smoke in a small bowl and pour into the bottom of the baking sheet.  Brush pork with marinade on both sides.  Bake in the preheated oven, brushing every 20 minutes or so.  Cook for about 3 hours or until the meat is knife-tender.  Remove from the oven to a serving platter and serve with reserved dipping sauce.

5 Layer Taco Dip

(Courtesy of Jamie Deen)

Ingredients:
1 Tbsp. olive oil
Nonstick cooking spray
1 1/2 c. crushed tortilla chips, divided
1 lb. ground beef
1 (1.25 oz.) pkg. taco seasoning
1 c. prepared salsa
1 c. sour cream
1 avocado, halved, peeled, pitted and cubed
1 c. (4 oz.) grated extra-sharp Cheddar cheese

Directions:
Heat the oil in a large skillet over medium-high heat.  Preheat the broiler.

Spray a broiler-proof 9 inch pie plate with nonstick cooking spray.  Spread 1 c. crushed chips over the bottom of the pie plate.

Brown the beef in the skillet, breaking it up with a fork, until the meat is no longer pink, 5-7 minutes.  Pour off the drippings and add the taco seasoning.  Continue cooking, stirring occasionally, until most of the liquid has evaporated.  Transfer the meat to the pie plate, spreading it on top of the chips.

Spread the salsa over the meat and then the sour cream over the salsa.  Scatter the avocado cubes over the sour cream.  Top with the cheese.  Broil 4 inches from the heat until the cheese is melted and bubbling, 3-5 minutes, watching carefully to see that the cheese does not burn.  Top with the remaining tortilla chips.  Serve hot.

Taco Seasoning

(Courtesy of Paula Deen)

Ingredients:
1 Tbsp. chili powder
2 tsp. onion powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. dried oregano
1 tsp. sugar
1/2 tsp. salt

Directions:
Combine all ingredients in a small bowl.  Use immediatly or store in an airtight container for up to 6 months.

Pork Chops with Beer and Bacon Gravy

(Courtesy of Rachel Ray)

Ingredients:
4 bone-in pork chops, just over 1-inch thick
Salt and freshly ground black pepper
1 Tbsp. extra-virgin olive oil, plus a drizzle
2 thick slices smoky bacon from deli counter, diced 1/4 inch
1 medium onion, diced 1/4 inch
1 rounded Tbsp. all-purpose flour
1 bottle amber to dark German beer
1/2 c. stock
Chopped parsley, for garnish

Directions:
Season the chops liberally with salt and pepper.  Heat the extra-virgin olive oil in a skillet over medium-high heat.  When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10-12 minutes.  Remove to a platter and cover with foil, reserve.

Add a drizzle more oil to the pan, add bacon and brown for 2-3 minutes.  Stir in the onions and saute over medium heat with the bacon until soft, 6-7 minutes.  Sprinkle in flour, stir for 1 minute, then add the beer.  Cook until reduced by half, 1-2 minutes more, then whisk in the stock.  Remove from the heat and season with pepper.  Pour the gravy over the chops, sprinkle with parsley and serve immediately.

Mozzarella Sticks and Marinara Sauce

(Courtesy of Giada De Laurentiis)

Ingredients:
1 1/2 c. Italian-style dried breadcrumbs
1 1/3 c. freshly grated Parmesan, divided
1 tsp. salt
2 (16 oz. each) blocks pasteurized mozzarella, cut into 4x1/2 inch sticks
4 large eggs, beaten to blend
1 1/2 c. vegetable oil
4 c. marinara sauce (recipe follows)

Directions:
Stir the bread crumbs, 1 c. Parmesan cheese and 1 tsp. salt in a medium bowl to blend.  Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl.  Coat the cheese in the bread crumb mixture, patting to adhere and coat completely.  Place the cheese sticks on a baking sheet.  Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time.  Cover and freeze until frozen, about 2 hours and up to 2 days.

Heat the oil in a large frying pan over medium heat.  Working in batches, fry the cheese until golden brown, about 1 minute per side.  Transfer the fried cheese to plates.  Sprinkle with the remaining cheese and serve with the marinara sauce.

Marinara sauce recipe:
1/2 c. extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 tsp. sea salt, plus more to taste
1/2 tsp. freshly ground black pepper, plus more to taste
2 (32 oz. each) cans crushed tomatoes
2 dried bay leaves

Directions:
In a large casserole pot, heat the oil over medium-high flame.  Add the onions and garlic and saute until the onions are translucent, about 10 minutes.  Add the celery, carrots and 1/2 tsp. of each salt and pepper.  Saute until all vegetables are soft, about 10 minutes.  Add the tomatoes and bay leaves and simmer uncovered over low heat until the sauce thickenes, about 1 hour.  Remove and discard the bay leaf.  Season the sauce with more salt and pepper, to taste.  (The sauce can be made 1 day ahead.  Cool, then cover and refrigerate.  Rewarm over medium heat before using).  Yields 2 quarts.

Cheesy Chicken Empanadas

(Courtesy of The Neelys)

Ingredients:
1 Tbsp. olive oil
1/2 small red onion, finely chopped
1 jalapeno, finely diced, seeded and ribs removed
2 cloves garlic, minced
3 green onions, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 c. shredded then diced cooked chicken breasts (from leftover chicken)
1 c. shredded Monterey and Cheddar cheese blend
4 oz. cream cheese, diced
Dash hot sauce
1 egg
Flour, for rolling
1 (15 oz.) pkg. refrigerated pie dough
1 Tbsp. chipotle chile powder
Chili lime dipping sauce (recipe follows)

Directions:
Preheat oven to 375 degrees.  Coat a baking dish with nonstick cooking spray.

Place a large saute pan over medium heat and add oil.  Once the oil is hot, add the onion, jalapeno, garlic and green onions then saute until tender, about 3 minutes.  Season with salt and pepper.

In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.

Whisk the egg in a small bowl.  Set aside.  Sprinkle flour on your work surface and unroll the pie dough. 

Roll out each rough to a 13 inch circle.  Cut each crust into 8 (4 inch) circles with a biscuit cutter.  You can knead the scraps and then roll out, if necessary.  Spoon 1 Tbsp. of the chicken mixture into the center of each rough.  Brush the edges with the egg wash and fold each circle in half.  Gently press on the top of the empanada to release any air.  Seal the edges with a fork and brush the top with the remaining egg wash.  Sprinkle with chile powder.  Bake until golden brown, about 20 minutes. 

Serve the chicken empanadas with the chile lime dipping sauce.

Chile lime dipping sauce recipe
Ingredients:
1 c. Greek yogurt
1 chipotle pepper (canned in adobo sauce), minced
Juice and zest of 1 lime

Directions:
Comine all ingredients in a bowl and mix well.

Chicken and Vegetables with Herbs

(Courtesy of Better Homes and Gardens)

 

Ingredients:
8 oz. mushrooms, halved
1 c. frozen pearl onions
1/2 c. chicken broth
1/4 c. dry red wine
2 Tbsp. tomato paste 
1/2 tsp. garlic salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. ground black pepper
1 bay leaf
4 small chicken legs (drumstick-thigh portion; skinned) (2 1/2 lb. total)
Chicken broth (optional)
1/4 c. chicken broth
2 Tbsp. all-purpose flour
Hot cooked mashed potatoes (optional)
Fresh parsley sprigs (optional)


Directions:
In a 5 1/2 or 6 qt. slow cooker, combine mushrooms and pearl onions.  Stir in the 1/2 c. broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper and bay leaf.  Add chicken legs to the cooker.


Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2-4 hours.


Using a slotted spoon, transfer chicken and vegetables to a serving platter.  Discard bay leaf.  Cover chicken and vegetables and keep warm.


For sauce: skim fat from cooking liquid.  Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 c. total liquid.  Transfer liquid to a medium saucepan.  In a small bowl, stir the 1/4 c. broth; stir into liquid in saucepan.  Cook and stir until thickened and bubbly; cook and stir for 1 minute more.  Spoon some sauce over chicken.  Pass remaining sauce.  If desired, serve with mashed potatoes and garnish with parsley.

Buffalo Chicken Roll Ups

(Courtesy of Taste of Home)

Ingredients:

4 boneless skinless chicken breast halves (6 oz. each)

3/4 tsp. salt

1/2 tsp. pepper

1/4 c. crumbled blue cheese

1/4 c. hot pepper sauce

2 Tbsp. mayonnaise

1 c. crushed cornflakes

Directions:

Flatten chicken breasts to 1/4 inch thickness.  Season with salt and pepper; sprinkle with blue cheese.  Roll up each from a short side and secure with toothpicks.

In a shallow bowl, combine pepper sauce and mayonnaise.  Place cornflakes in a separate shallow bowl.  Dip chicken in pepper sauce mixture, then coat with cornflakes.  Place seam side down in a greased 11x7 baking dish.

Bake, uncovered, at 400 degrees for 30-35 minutes or until chicken is no longer pink.  Discard toothpicks.

Note~  When I made it, I learned you do not want to overstuff the chicken with the blue cheese.  The next time I make it I will use ranch instead of the blue cheese to see how that is.  The picture above is from when I made it...it was fairly easy to do, looked good and tasted delicious.

Chicken N Hash Brown Bake

(Courtesy of Taste of Home)

 

Ingredients:
1 pkg. (32 oz.) frozen cubed hash brown potatoes, thawed
1 tsp. salt
1/4 tsp. pepper
4 c. diced cooked chicken
1 can (4 oz.) mushroom stems and pieces, drained
1 c. (8 oz.) sour cream
2 c. chicken broth or stock
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
2 tsp. chicken bouillon granules
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped sweet red pepper
1 garlic clove, minced
Paprika
1/4 c. sliced almonds


Directions:
Spread potatoes in an ungreased 9x13 inch baking dish.  Sprinkle with salt and pepper.  Sprinkle chicken and mushrooms over the top.  Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms.


Sprinkle with paprika and almonds.  Bake, uncovered, at 350 degrees for 50-60 minutes or until heated through.

Oven-Fried Fish and Chips

(Courtesy of Eating Well)

 

Ingredients:
Canola or olive oil cooking spray
1 1/2 lb. russet potatoes, scrubbed and cut into 1/4 inch thick wedges
4 tsp. canola oil
1 1/2 tsp. Cajun or Creole seasoning, divided
2 c. cornflakes
1/4 c. all-purpose flour
1/4 tsp. salt
2 large egg whites, beaten
1 lb. Pacific cod or haddock, cut into 4 portions


Directions:
Position racks in upper and lower third of oven; preheat oven to 425 degrees.  Coat a large baking sheet with cooking spray.  Set a wire rack on another large baking sheet; coat with cooking spray.


Place potatoes in a colander.  Thoroughly rinse with cold water, then pat dry completely with paper towels.  Toss the potatoes, oil and 3/4 tsp. Cajun seasoning in a large bowl.  Spread on the baking sheet without the rack.  Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30-35 minutes.


Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a ziploc bag.  Transfer to a shallow dish.  Place flour, the remaining 3/4 tsp. Cajun seasoning and salt in another shallow dish and egg whites in a third shallow dish.  Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the golden cornflakes.  Place on the prepared wire rack.  Coat both sides of the breaded fish with cooking spray.


Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.

Irish Soda Bread

(Courtesy of Mr Food)

 

Ingredients:
4 c. all-purpose flour
1/2 c. (1 stick) butter, melted, plus 1 Tbsp. for brushing top of bread
2/3 c. raisins
2 tsp. baking powder
1/4 tsp. salt
2 eggs, beaten
2 c. buttermilk


Directions:
Preheat oven to 350 degrees.


In a large bowl, combine all ingredients except the 1 Tbsp. butter; mix just until moistened.


Place in a greased 9 inch round baking pan and bake for 1 hour, or until a knife inserted in the center comes out clean.


After removing from oven, brush the top with the remaining 1 Tbsp. melted butter.

http://www.mrfood.com/Bread/Irish-Soda-Bread-1314

Homemade Irish Cream

(Courtesy of Taste of Home)

Ingredients:
1 can (12 oz.) evaporated milk
1 c. heavy whipping cream
1/2 c. 2% milk
1/4 c. sugar
2 Tbsp. chocolate syrup
1 Tbsp. instant coffee granules
2 tsp. vanilla extract
1/4 tsp. almond extract
Brewed coffee (1/2 c. per serving)

Directions:
In a blender, combine the first 8 ingredients; cover and process until smooth.  Store in the refrigerator.

For each serving, place coffee in a mug.  Stir in 1/3 c. Irish cream.  Heat mixture in a microwave if desired.

Lemon-Butter New Potatoes

(Courtesy of Taste of Home)

Ingredients:
12 small red potatoes
1/3 c. butter, cubed
3 Tbsp. lemon juice
1 tsp. salt
1 tsp. grated lemon peel
1/4 tsp. pepper
1/8 tsp. ground nutmeg
2 Tbsp. minced fresh parsley

Directions:
Peel a strip from around each potato.  Place potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or just until tender.

Meanwhile, in a small saucepan, melt butter.  Stir in the lemon juice, salt, lemon peel, pepper and nutmeg.  Drain potatoes and place in a serving bowl.  Pour butter mixture over potatoes; toss gently to coat.  Sprinkle with parsley.

Parmesan Potato Soup

(Courtesy of Taste of Home)

Ingredients:
8 medium potatoes, peeled and cut into 1/2 inch cubes
6 c. chicken broth
1 large onion, chopped
1 jar (7 oz.) roasted sweet red pepper, drained and chopped
1 small celery rib, chopped
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. pepper
1/8 tsp. rubbed sage
1/3 c. all-purpose flour
2 c. heavy whipping cream, divided
1 c. grated Parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 Tbsp. minced fresh cilantro

Directions:
In a 5-6 qt. slow cooker, combine the first 9 ingredients.  Cover and cook on low for 5-6 hours or until vegetables are tender. 

In a small bowl, combine flour and 1/2 c. cream until smooth; add to the slow cooker.  Stir in 3/4 c. cheese, bacon, cilantro and remaining cream.

Cover and cook for 30 mintues or until slightly thickened.  Ladle into bowls; sprinkle with remaining cheese. (Makes 3 quarts)

Easy Chicken, Broccoli and Brown Rice

(Courtesy of Campbells)

 

Ingredients:

1 Tbsp. vegetable oil

4 skinless boneless chicken breast halves (about 1 lb.)

1 can (10 3/4 oz.) condensed Cream of Chicken soup

1 1/2 c. water

1/4 tsp. paprika

1/4 tsp. ground black pepper

1 1/2 c. uncooked instant brown rice

2 c. fresh or frozen broccoli florets

 

Directions:

Heat the oil in a 10 inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well-browned on both sides.  Remove the chicken from the skillet.

 

Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.

 

Stir the rice and broccoli in the skillet.  Reduce the heat to low.  Return the chicken to the skillet.  Sprinkle the chicken with additional paprika and black pepper.  Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

 

 

Irish Coffee

(Courtesy of Taste of Home)

Ingredients:
2 tsp. sugar
2 oz. Irish whiskey
2 c. hot strong brewed coffee (French or other dark roast)
1/4 c. heavy whipping cream
1 tsp. green creme de menthe

Directions:
Divide sugar and whiskey between 2 mugs; stir in coffee.  In a small bowl, beat cream and creme de menthe until thickened.  Gently spoon onto tops of drinks, allowing cream to float.  Serve immediately.

Sesame Beef Stir-Fry

(Courtesy of Taste of Home)

Ingredients:
2 tsp. cornstarch
1/2 c. reduced-sodium beef broth
4 tsp. reduced-sodium soy sauce
1 Tbsp. minced fresh gingerroot
1 garlic clove, minced
1/2 lb. beef top sirloin steak, thinly sliced
2 tsp. sesame seeds, toasted, divided
2 tsp. peanut or canola oil, divided
2 c. fresh broccoli florets
1 small sweet yellow pepper, julienned
1 c. hot cooked brown rice

Directions:
In a small bowl, combine the first 5 ingredients until blended; set aside.

In a large nonstick skillet or won, stir-fry beef and 1 tsp. sesame seeds in 1 tsp. oil until meat is no longer pink.  Remove and keep warm.

Stir-fry broccoli in remaining oil for 2 minutes.  Add pepper; stir-fry for 4-6 minutes longer or until vegetables are crisp-tender.

Stir cornstarch mixture and add to pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add beef; heat through.  Serve with rice.  Sprinkle with remaining sesame seeds.

PB&J Crunchy French Toast

(Courtesy of Mr Food)

Ingredients:
2 eggs
3 Tbsp. milk
4 slices day-old bread
1/2 c. finely chopped peanuts
Powdered sugar (optional)
Spreadable fruit, fresh fruit or fruit syrup (optional)

Directions:
Beat eggs and milk in shallow dish until blended.  Soak 1 bread slice at a time in the egg mixture, turning once; dip each slice into peanuts to coat both sides.

Coat a large nonstick skillet with cooking spray; heat over medium heat until hot.  Place 2 bread slices in the skillet.  Cook over medium to medium-low heat until golden brown and no liquid egg remains, 2-3 minutes per side.  Adjust heat as necessary so that the peanuts do not burn.

Clean skillet.  Repeat to cook remaining bread.

Sprinkle with powdered sugar; serve with spreadable fruit, fresh fruit or fruit syrup.

http://www.mrfood.com/Pancake-and-Waffle-Recipes/PB-and-J-Crunchy-French-Toast

Ham and Cheese Muffins

(Courtesy of Mr Food)

Ingredients:
2 1/2 c. biscuit mix
3/4 c. half-and-half
3 Tbsp. vegetable oil
1 large egg, lightly beaten
3/4 c. diced ham
3/4 c. shredded sharp Cheddar cheese

Directions:
Preheat oven to 400 degrees.  Pour biscuit mix into a large bowl.  Make a well in the center of the mix.

Combine half-and-half and remaining 4 ingredients; pour into well of biscuit mix mixture, stirring just until moistened.

Spoon into greased muffin pans, filling two-thirds full.  Bake for 11-12 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from the pans immediately.

http://www.mrfood.com/Bread/Ham-and-Cheese-Muffins-5012

Rosemary Garlic Pork Chop

(Courtesy of Kraft)

Ingredients:
1 pkg. (6 oz.) rosemary and roasted garlic recipe cheese breadcrumb mix
6 bone-in pork chops (2 1/2 lbs.)

Directions:
Heat oven to 375 degrees.

Spray baking sheet with cooking spray.  Open the breadcrumbs; mix the contents in the package together.

Moisten chops with water; place in bag along with the breadcrumbs 1 at a time.  Lightly press breadcrumb mixture onto both sides of the chops (chops will not be completely coated).  Place on prepared baking sheet; top with remaining breadcrumbs.

Bake 24-26 minutes or until done (150 degrees).

Baked Creamy Chicken Taquitos

(Courtesy of chef-in-training.com)

Ingredients:
3 oz. cream cheese
1/4 c. green salsa
1 Tbsp. fresh lime juice (juice from half of a lime)
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. onion powder
2 cloves garlic, minced
3 Tbsp. chopped cilantro 
2 Tbsp. sliced green onions
2 c. shredded cooked chicken
1 c. shredded Mexican cheese
Small flour or corn tortillas
Kosher salt
Cooking spray


Directions:
Preheat your oven to 425 degrees.  Line a baking sheet with parchment paper.


In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic.  Once combined, stir in cilantro and green onions.  Add the chicken and cheese; mix thoroughly.  If you decide to make this in advance, refrigerate the mixture at this point until you are ready to use.


Working with a few tortillas at a time, heat them in the microwave between 2 paper towels until they are soft enough to roll (about 20-30 seconds).


Spoon 2-3 Tbsp. chicken mixture onto the lower third  of a tortilla.  Roll the tortilla as tightly as you can.


Place the rolled tortillas seam side down on the baking sheet.  Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other.  Spray the tops lightly with cooking spray and sprinkle with kosher salt.


Bake 15-20 minutes or until crisp and golden.


Serve with salsa, sour cream or quacamole.


To freeze, before baking, flash freeze the taquitos in a single layer on the baking sheet for 15-20 minutes until hardened, then place in a labeled freezer bag and store up to 3 months.  To bake a frozen taquito (no need to thaw first): preheat oven to 425 degrees and bake for 20 minutes.

Pull-Apart Spicy Cheese Bread

(Courtesy of thekitchen.com)

Ingredients:
1 rustic loaf of sourdough bread
3/4 c. shredded Monterrey Jack cheese
3/4 c. shredded Provolone cheese (or sliced provolone, cut into strips)
1 Tbsp. fresh chives, chopped
2 tsp. red pepper flakes (or more if you want it to be spicier)
1/4 c. butter, melted


Directions:
Preheat oven to 350 degrees.  Using a serrated knife, carefully cut bread horizontally into inch-wide strips without cutting all the way through the bottom crust.  Use the same method to cut the bread vertically so that the result is a grid of 1 inch square cuts, leaving the bottom of the loaf intact.  Set aside.


Combine cheeses, chives and red pepper flakes in a small bowl and mix until evenly distributed.  Using your hands, gently stuff the cheese mixture in between the cuts in the bread.  This is easier if you stuff the cheese in the horizontal cuts and fill in as needed.  Sprinkle any remaining cheese on top of the loaf.  Place loaf on a sheet of foil, pour melted butter on top, and wrap the loaf with foil.  Bake for 20 minutes.  Remove from oven, unwrap from foil, and bake for an additional 10 minutes or until cheese is bubbling and slightly browned on top.  Serve while hot.

French Dip Sandwich

(Courtesy of blogchef.net)

Ingredients:
1 (4 lb.) boneless beef roast
1/2 c. soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 tsp. dried rosemary (crushed)
1 tsp. dried thyme
1 tsp. garlic powder
20 slices French bread
Provolone cheese (optional)


Directions:
Remove any visible fat from the roast and discard the fat.  Place the roast into a slow cooker.  In a medium bowl, combine soy sauce, beef bouillon cube, bay leaf, black peppercorns, rosemary, thyme and garlic powder.  Pour the mixture over the roast.  Add enough water to almost cover the roast.  Add any vegetables you desire.  Cover and cook in the slow cooker for 7 hour on low or until the roast is very tender.


Remove the roast from the broth (reserving the broth).  Shred the roast with 2 forks.  Place shredded beef onto sandwiches.  Top with cheese, if you desire.  Serve along with the vegetables from the broth (optional).


Place the reserved broth into cups or small bowls for dipping.

Taco Casserole

(Courtesy of Mr Food)

Ingredients:

1 lb. lean ground beef
1 small onion, chopped
1/2 tsp. garlic powder
1 (1.25 oz.) envelope taco seasoning mix
1 (8 oz.) can tomato sauce
1 c. sour cream
1 c. cottage cheese
2 c. crushed tortilla chips
2 c. (8 oz.) grated Monterey Jack cheese

Directions:
Preheat oven to 350 degrees.


In a skillet, brown the beef, then drain off the excess fat; remove from the heat.  Add onion, garlic powder, taco seasoning mix and tomato sauce to the beef; mix and set aside.


In a medium-sized bowl, combine sour cream and cottage cheese; set aside.


Place half of the crushed chips in the bottom of a 2 1/2 qt. casserole dish that has been coated with nonstick cooking spray.  Add enough meat mixture to cover the chips, then cover the meat with half of the sour cream mixture.  Sprinkle with half the grated cheese.  Repeat layers.  Bake, uncovered, for 30-35 minutes, until the cheese melts and casserole is heated through.

http://www.mrfood.com/Beef/Taco-Casserole-3850

Saucy Foil-Pack Barbecue Ribs

(Courtesy of Kraft)

Ingredients:
3/4 c. barbecue sauce
2 Tbsp. orange marmalade
2 tsp. hot pepper sauce
4 lb. pork baby back ribs, cut into 2-rib sections

Directions:
Heat grill to a medium-high heat.


Mix barbecue sauce, marmalade and pepper sauce until well blended.


Place half of the ribs in a single layer of a large sheet of heavy-duty foil.  Bring up long sides of foil.  Double fold both short ends of the foil to seal, leaving the top open.  Add 1/4 c. water or 1 ice cube to the foil packet through the opening at the top.  Double fold the top to seal the packet, leaving room for heat circulation inside.  Repeat with remaining ribs.


Grill on a covered grill for 45 min-1 hour or until ribs are done.  Remove ribs from foil packets; return ribs to grill.  Brush ribs with barbecue sauce mixture.  Grill for 15 minutes, turning occasionally and brushing occasionally with remaining sauce.


Note~ You can cook on a campfire but the time may need to be adjusted since it is not covered.  

Pepperoni Pinwheels

(Courtesy of Taste of Home)

Ingredients:
1 tube (13/8 oz.) refrigerated pizza crust
1 c. (4 oz.) shredded part-skim mozzarella cheese
1/4 c. grated Parmesan cheese
1 c. chopped pepperoni (about 64 slices)
1/2 c. spaghetti sauce, warmed, optional

Directions:
On a lightly floured surface, roll dough into a 10x16 inch rectangle.  Sprinkle with cheeses and pepperoni.

Roll up jelly-roll style, starting with a long end.  Cut into 2 inch slices.  Place cut side down into a greased 15x10 inch baking pan; lightly press down to flatten.

Bake at 400 degrees for 8-10 minutes or until golden brown.  Serve with spaghetti sauce if desired.

Crispy Cheese Poppers

(Courtesy of Mr Food)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 fresh jalapeno pepper, stem and seeds removed, chopped
1/4 c. grated Parmesan cheese
18 wonton wrappers (from a 16 oz. package), thawed if frozen
1 1/2 c. vegetable oil

Directions:
In a medium bowl, combine cream cheese, chopped jalapeno and Parmesan cheese; mix well.

Place a wonton wrapper on a flat work surface.  Dip your fingers in a small bowl of water and moisten the edges of the wrapper.  Place about 1 Tbsp. of the cheese mixture in the center of the wrapper and fold diagonally to form a triangle.  Seal the edges firmly with your fingers.  Continue with the remaining cheese mixture and wonton wrappers.

In a large deep skillet, heat the vegetable oil until hot but not smoking.  Fry the wontons in batches for 30 seconds per side, or until crisp and golden.  Remove with a slotted spoon to drain on a paper towel-lined platter.  Serve immediately.

http://www.mrfood.com/Appetizers/Crispy-Cheese-Poppers

South of the Border Doughnuts

(Courtesy of Mr Food)

Ingredients:
2/3 c. sugar, divided
1 tsp. ground cinnamon
1/4 c. (1/2 stick) butter, softened
2 eggs
1 tsp. vanilla extract
1 3/4 c. all-purpose flour, divided (or more as needed)
2 tsp. baking powder
1/4 c. milk
Vegetable oil for frying

Directions:
In a shallow pan, combine 1/3 c. sugar and the cinnamon; set aside.

In a medium bowl, using an electric mixer, cream together the butter and remaining sugar until creamy.  Add eggs and vanilla, blending well.  Mix in 1 c. flour, the baking powder and salt; mix well and blend in milk.  Add remaining flour and mix to make a soft dough.

Turn onto a floured surface and knead for 1-2 minutes or until dough is smooth, kneading in more flour if dough is too sticky to handle.

With a rolling pin, roll out the dough to 1/4 inch thickness, flouring the surface and the rolling pin lightly, if the dough sticks.  Cut dough with a 2 inch round cookie cutter.

In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (about 350 degrees).

Fry six 2-inch rounds at a time, turning often with tongs, until puffy and golden, 1 1/2-2 minutes.

Drain on paper towels and toss in coating mix while still hot.

http://www.mrfood.com/Appetizers/Crispy-Cheese-Poppers

Skillet Four-Cheese "Baked" Pasta

(Courtesy of Family Circle)

 

Ingredients:

1 lb. rotini pasta or penne

3/4 lb. hot Italian sausage

2 sweet red peppers

1 large onion

1 Tbsp. olive oil

1 jar (26 oz.) marinara sauce

2 c. shredded Italian four-cheese blend

 

Directions:

Heat oven to 450 degrees.  Cook pasta following package directions.  Drain.

 

While pasta is cooking, cut sausage into 1/2 inch slices.  Seed and slice peppers and slice onion for a total of 4 cups.  Heat olive oil in a large ovenproof skillet over medium-high heat.  Add sausage, peppers and onions.  Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through.  Add sauce and bring to a simmer.  Stir in the drained pasta and 1 cup of the cheese.

 

Sprinkle remaining cheese over the pasta and bake for 8 minutes or until cheese melts and casserole starts to bubble.  Cool 5 minutes before serving.

Cheesy Stuffed Meatloaf

(Courtesy of Mr Food)

Ingredients:
2 lb. lean ground beef
3 slices white bread, torn into small pieces
2 eggs
1/4 c. prepared yellow mustard
1 tsp. salt
1/8 tsp. black pepper
2 c. (8 oz.) shredded sharp cheddar cheese
2 scallions, sliced
1 c. barbecue sauce, divided

Directions:
Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.

In a medium bowl, combine ground beef, bread, eggs, mustard, salt and pepper.  Mix with your hands until well blended.  Place on a 12x16 inch piece of wax paper and pat firmly into a 10x12 inch rectangle.

In a small bowl, combine cheese and scallions; mix well.  Sprinkle cheese mixture evenly over ground beef.  Roll up jelly roll style, starting from the short end, by lifting the wax paper and removing the paper as you roll.  Seal ends well.  Place seam-side down in the prepared baking dish.

Pour half of the barbecue sauce over beef roll and bake for 45 minutes.  Remove from oven, pour remaining sauce over roll, and return to the oven for 10-15 minutes, or until no pink remains.  Remove from oven and allow to stand for 10 minutes.  Slice and serve.

http://www.mrfood.com/Beef/Cheesy-Stuffed-Meatloaf